This recipe compliments of Fior D'Italia at www.thepastaman.com
Alfredo Sauce
1 pt. heavy cream
2 egg yolks
4 oz. Parmiggiano Reggiano cheese
Salt & pepper to taste
directions:
In a heavy bottom sauce pot, bring cream to a simmer. With a wire wisk, add egg yolks, one at a time. Cook slowly until cream is thickened and coats the back of a spoon. Remove from heat and stir in Parmiggiano Reggiano cheese. Adjust seasonings with salt and pepper.